Description
This Hot Crab Rangoon Dip is a creamy, cheesy appetizer that perfectly blends fresh lump crab meat with a mix of cream cheese, mayonnaise, sour cream, and a hint of Sriracha for a mild kick. Baked until bubbly and topped with Thai sweet chili sauce and fresh scallions, it’s served warm with crispy homemade wonton chips for a crowd-pleasing starter or party snack.
Ingredients
Dip Ingredients
- 8 oz cream cheese
- ¼ cup mayonnaise (best quality such as Hellmann’s or Duke’s)
- ¼ cup sour cream
- 1 tablespoon Sriracha
- 1 tablespoon fresh lime juice (from 1 lime)
- 1 small clove garlic, minced
- ¼ teaspoon salt
- ¼ teaspoon sugar
- 8 oz fresh lump crab meat, well drained
- 3 scallions, white and dark green parts separated
- 1 cup shredded Monterey jack cheese, divided
- ¼ cup Thai sweet chili sauce, at room temperature
- 1 tablespoon cilantro (optional, for garnish)
Wonton Chips
- 24 wonton wrappers, cut in half (from one 6-oz package)
- Vegetable oil, for frying
- Salt, to taste
Instructions
- Preheat and Prepare: Preheat your oven to 350°F and place the oven rack in the middle position. Set aside 1 tablespoon of the dark green parts of the scallions for garnish later.
- Make the Dip Base: Place the cream cheese in a large microwave-safe bowl and microwave on high for 45 to 60 seconds until softened. Whisk until smooth. Add mayonnaise, sour cream, Sriracha, fresh lime juice, minced garlic, salt, and sugar, whisking until well combined.
- Add Crab and Scallions: Gently fold in the fresh lump crab meat, the white parts of scallions, and ¾ cup of shredded Monterey jack cheese using a rubber spatula. Be careful not to break up the crab lumps too much.
- Bake the Dip: Spread the mixture evenly in a 1-quart baking dish. Sprinkle the remaining ¼ cup cheese evenly on top. Bake uncovered for about 25 minutes until the cheese is melted and the dip is bubbling.
- Finish and Garnish: Remove the dip from the oven and spread Thai sweet chili sauce over the top. Sprinkle with the reserved dark green scallions and optional cilantro for a fresh finish. Serve warm with wonton chips.
- Prepare Wonton Chips: Pour vegetable oil to a depth of ¾-inch in a Dutch oven or large heavy pot and heat over medium-high until 350°F. Fry wonton halves in batches without crowding for about 15 seconds per side, or until golden and crisp. Drain on paper towels and lightly salt while still warm.
- Make-Ahead Tips: The dip can be mixed and refrigerated up to one day before baking—just add a few extra minutes to the bake time if baking cold. The wonton chips can also be made a day ahead and stored in an airtight container at room temperature.
Notes
- Nutritional information provided does not include the wonton chips.
- Use fresh lump crab meat for the best texture and flavor.
- To test if oil is ready for frying the wontons without a thermometer, drop one wonton into the oil; it should sizzle immediately.
- If you prefer less spice, reduce Sriracha or omit it altogether.
- Serve immediately after baking for the best texture and taste.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
